Story

Ricotta and mushroom non-meatballs

Change up your regular spaghetti and meatballs with a delicious meat-free twist! These meatballs taste like balls of ravioli filling without the pasta, they're super delicious and sure to be a hit with mushroom lovers everywhere!

Method

Preheat oven to 180°C (160°C fan forced). Heat 1 tablespoon olive oil in frying pan and sauté mushrooms and garlic over medium heat for 10-12 minutes or until mushrooms are very soft and well cooked through.

In a mixing bowl, combine the mushrooms with oats, ricotta, egg, 50g (1/4 cup) crumbled feta and parsley and season to taste. Shape mushroom mixture into balls and place on a baking paper lined oven tray. Bake for 20 minutes or until firm and browned.

Heat 1 tablespoon oil in a large frypan over medium heat. Add onion and cook for 5 minutes or until softened. Add tomato paste and cook for 1 minute then add tomato passata and ½ cup water, simmer for 5 minutes or until slightly reduced. Add the meatballs and simmer for 2 minutes or until heated through.